Crispy tofu and red cabbage salad with peanut dressing
Crisp cornflour-coated tofu on a crunchy red cabbage and carrot slaw with a peanut and lime dressing. Hot against cold, sweet against sharp, and a good weeknight dinner.
- Time
- 30 min
- Serves
- 2
- Kind
- Salad
- Also
- Gluten-free
Made without gluten ingredients. If you avoid gluten strictly, check the labels on: tamari and sweet chilli sauce.
Method
- Drain the tofu, wrap it in kitchen paper and press it under a plate for 10 minutes. Cut it into 2 cm cubes.
- Shred the red cabbage finely. Peel and grate the carrots. Slice the spring onions and chop the coriander. Roughly chop the peanuts.
- For the dressing, whisk the peanut butter, tamari, rice vinegar, the juice of the lime, the sweet chilli sauce and 2 tbsp of water in a large bowl until smooth.
- Toss the tofu in a bowl with the cornflour and a pinch of salt until coated. Warm the olive oil in a large frying pan over a medium-high heat and fry the tofu for 8 to 10 minutes, turning, until golden and crisp on all sides.
- Add the cabbage, carrots, spring onions and most of the coriander to the dressing and toss well.
- Share the slaw between two plates and top with the hot crispy tofu, the peanuts and the rest of the coriander.
Tip Press the tofu properly, as it goes crisp only when dry. Fry it just before serving, because it softens as it sits.
Per portion
| Energy | 520 kcal |
| Protein | 23 g |
| Carbohydrate | 28 g |
| of which sugars | 16 g |
| Fat | 34 g |
| of which saturates | 5 g |
| Fibre | 8 g |
| Salt | 1.79 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- firm tofu200 g
- cornflour2 tbsp
- red cabbage200 g
- carrot2
- spring onion2
- coriander½ bunch
- peanut butter30 g
- tamari1 tbsp
- rice vinegar1 tbsp
- lime1
- sweet chilli sauce1 tbsp
- olive oil2 tbsp
- peanuts20 g
